In a large bowl, whisk together lime juice, soy sauce, sesame oil and sugar. Mix in cabbage and toss well to coat.

In a medium bowl, whisk together rice flour, five-spice powder, pepper and salt. Add shrimp and toss to coat.

In a large skillet, heat oil over medium-high. Add shrimp mixture - cook until they turn opaque and pink, about 2 to 4 minutes. Stir in the jalapeño and continue to cook until the shrimp are cooked through, about 1 minute more. To serve, evenly divide the slaw mixture between two plates and top each portion with the cooked shrimp.